Coffee Taster's Flavor Wheel - Kolo okusov za okuševalce kave


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Kolo okusov je plod skupnega dela dveh organizacij, Specialty Coffee Association of America (združenje specialty kav Amerike) in World Coffee Research (organizacije, ki skrbi za raziskave na področju kave). Kot orodje je kolo okusov intuituvni pripomoček tako za profesionalce, kot tiste, ki bi radi le malo analizirali svojo kavno izkušnjo.

Kako ga uporabljati?

Najprej si vzamite čas in ga občudujte. Kolo okusov je čudovito kot okusi, ki jih kava ponuja. Opazujte njegovo kalejdoskopsko obliko in preberite besede na njem. Mogoče vam bodo nekatere tuje in jih boste le stežka povezali s kavo.

Kot rečeno je kolo okusov za profesionalce in priložnostne okuševalce. Uporabljajte ga premišljeno. Ko si boste pripravljali kavo, opazujte le-to v treh stopnjah. Prva stopnja je vonj kave takoj po mletju, druga je aroma, ki se tvori, ko voda prekrije mleto kavo in tretja, ko kavo srkate. “Okus” je definiran kot kombinacija okusa in vonja in kolo okusov vsebuje atribute na celi okušalni poti od okusov, ki jih zaznate z jezikom, da nekaterih, ki so aromatični in jih lahko zaznate le z vonjem. Večina “okusov” je namreč kombinacija obeh, kislost in arome limone ali sladkoba in karakterističen vonj sladkorja. Zdaj je čas za kolo!

Začnite v sredini in se premikajte proti robu. Osnovni okusi so v sredni in bolj kot se premikate proti robu, bolj so specifični. Lahko se ustavite kjerkoli, bolj ko greste proti robu, bolj specifičen je opis. Na primer, v kavi ste zaznali sadno noto. Poiščite “fruity” del kolesa in se potem premikajte dalje. Vas spominja na jagodičevje, suho sadje, citruse? Če so citrusi, je morda oranža, limona ali limeta? Ko definirate ta okus, začnite spet od sredine. Mogoče je še nek treji okus, ki ste ga zaznali? To je osnovni način uporabe kolesa okusov.

Pri opisovanju lahko seveda uporabite svoje besede in opise, vendar so ti izrazi na kolesu okusov s časom postali standardizirani in pomagajo pri komunikaciji med okuševalci. Vaše izrazoslovje je lahko bogato in vaše brbončice ustrezno nabrušene, vendar je treba upoštevati neka osnovna načela pri opisovanju.

Ne pozabite na barve! Saj veste, okušamo tudi z očmi, zato z živimi barvami kot so rdeča ali rumena opisujemo kavo, ki je “svetla” v okusu, živahna. Medtem ko so rjavi toni rezervirani za okuse, ki so morda bolj začinjeni ali žitni.

Vsi naročniki našega abonmaja prejmete svojo tiskano kopijo kolesa okusov v tomesečnem paketu! 

Veseli bomo, če nam zaupate vašo izkušnjo pri uporabi tega prijetnega pripomočka!

Če še niste naročnik, se lahko naročite tukaj!

 

The Coffee Tasters Flavor Wheel,

a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyze and describe coffees. Here are a few tips on how to use the wheel properly.

The wheel is meant to be beautiful, like the greatest coffees can be. It represents a comprehensive, kaleidoscopic picture of coffee flavor. Let the words wash over you, and soak it in. You might see some words you’re not familiar with. That’s ok, we’ll deal with those later. For now, just marvel at the possible complexity of coffee.

The flavor wheel can be used either in casual tasting or professional coffee cupping. In either situation, the key is to taste mindfully. Prepare the coffee carefully, observing the coffee at different stages: the fragrance just after grinding, the aromas which escape the moment water hits the coffee grounds, and the flavors that fill the palate when the coffee is sipped. ‘Flavor’ is defined as a combination of taste and smell, and the flavor wheel contains attributes on the entire continuum between basic tastes (those things perceived only by the tongue) to pure aromatics (those things that only can be smelled). Most flavors, however, are a mixture of the senses: the sourness and unique aromatics of the lemon, for example, or the sweetness, bitterness, and characteristic aromatics of molasses. Notice the coffee and its flavors. Now turn to the wheel.

The wheel’s design encourages the taster to start at the center, and work outward. The most general taste descriptors are near the center, and they get more specific as the tiers work outward. The taster can stop anywhere along the way, but the farther outward the taster works, the more specific the description might be. As an example, the coffee taster might detect a fruitiness when tasting a coffee from Ethiopia. Moving through the ‘fruity’ section of the wheel, they are confronted with a choice: is the fruitiness reminiscent of berries, dried fruit, citrus fruit, or something else? If the taster decides ‘citrus fruit’, they then can sharpen the descriptor: is it ‘grapefruit’, ‘orange’, ‘lemon’ or ‘lime’? Having identified that flavor, the taster can move back to the center and start again, zeroing in on another flavor, and another, until they feel their description of the coffee is complete. This is the basic function of the wheel, and can be used very simply at that level.

The great thing about these tools is that they form a foundational common language for coffee tasters. The existence of an industry-standard wheel means that all coffee professionals can study a common document, have it in our tasting labs and shops, and base our communication on a shared set of terms. While imaginative descriptors and flights of fancy are great, sometimes they make communication more difficult. In certain contexts, therefore, focusing on common language—illustrated in the wheel—is just the thing for those who seek to communicate about coffee.

Our visual sense is strongly connected with our other senses, and the way foods look give us important cues to how they are likely to taste. For this reason, we often use visual terms to describe flavor: a coffee can taste “bright” or “red” or “green”. “Something brown” might send the taster to the left side of the wheel, where the brown territory is, perhaps stimulating the awareness of spice or grain notes.

 

All subscribers will receive their copy of the flavor wheel this month.

Share with us your experience in using this educative tool!

Subscribe here if you have not done so yet!

 

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